My very best Vanilla Cake (stays moist 4 days!)

Name: My very best Vanilla Cake (stays moist 4 days!)
Ingredients: 2 cups plain flour / all purpose flour (, NOT cake flour (Note 1)); 2 1/2 teaspoons baking powder ((NOT baking soda, Note 2)); 1/4 tsp salt; 4 large eggs (50 - 55g / 2 oz each) (, at room temp (Note 3)); 1 1/2 cups caster sugar ((superfine sugar) (granulated/regular ok too, Note 2)); 115 g / 1/2 cup unsalted butter (, cut into 1.5cm / 1/2” cubes (or so)); 1 cup milk (, full fat (Note 5)); 3 tsp vanilla extract (, the best you can afford (Note 6)); 3 tsp vegetable or canola oil ((Note 7)); 225g / 2 sticks unsalted butter (, softened); 500g / 1 lb soft icing sugar / powdered sugar (, SIFTED); 3 tsp vanilla extract; 2 - 4 tbsp milk (, to adjut thickeness)

"This is my best vanilla cake recipe. Soft and plush with a beautiful vanilla flavour and stays perfectly fresh for 4 whole days! It brings together the fluffiness of Japanese cotton cakes with the butteriness of Western..."

INGREDIENTS

•

2 cups plain flour / all purpose flour (, NOT cake flour (Note 1))

•

2 1/2 teaspoons baking powder ((NOT baking soda, Note 2))

•

1/4 tsp salt

•

4 large eggs (50 - 55g / 2 oz each) (, at room temp (Note 3))

•

1 1/2 cups caster sugar ((superfine sugar) (granulated/regular ok too, Note 2))

•

115 g / 1/2 cup unsalted butter (, cut into 1.5cm / 1/2” cubes (or so))

•

1 cup milk (, full fat (Note 5))

•

3 tsp vanilla extract (, the best you can afford (Note 6))

•

3 tsp vegetable or canola oil ((Note 7))

•

225g / 2 sticks unsalted butter (, softened)

•

500g / 1 lb soft icing sugar / powdered sugar (, SIFTED)

•

3 tsp vanilla extract

•

2 - 4 tbsp milk (, to adjut thickeness)

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